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| Semifreddo – 4 servings |
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| Preparation: |
Cut the Amarettini into slightly smaller pieces. Whisk the egg, egg yolk and 20g of sugar over a hot bowl of water until creamy, and then stir in the cappuccino powder. Whip the cream until stiff and slowly fold it into the egg mixture. Fold in the Amarettini and chocolate. Line a square dish with cling film and pour in the mixture. Place in the freezer and leave to freeze, ideally overnight. To prepare the caramel threads, put the remaining sugar in another pan and then, without stirring, caramelise over medium heat. Leave to cool and then re-heat the caramel until it is syrupy. Dip a spoon into the caramel and with the help of two fingers swiftly form threads with the caramel on a sheet of baking paper. If the caramel becomes too solid, re-heat it. Transfer the Semifreddo from the dish, remove the cling film and cut the Semifreddo into pieces. To serve, decorate with the caramel strips and with vanilla and cappuccino sauce, if desired.
Preparation time: approx. 30 minutes
Freezing time: approx. 3 hours
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| Ingredients: |
1/2 package of Amarettini
1 egg
4 egg yolks
100 g sugar
4 sachets of Niederegger Marzipan Cappuccino
2 cartons of cream (à 200 ml)
100 g dark chocolate, finely chopped
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